Name: Johns Creek Chocolate Cupcakes
Yield: 12
Ingredients: Flour - 1 cup; Unsweetened cocoa powder - ½ cup; Baking powder - ¾ teaspoon; Baking soda - ½ teaspoon; Salt - ¼ teaspoon; Unsalted butter, softened - ½ cup; Sugar - ¾ cup; Light brown sugar - ¼ cup; Eggs - 2 large; Vanilla extract - 1 teaspoon; Whole milk - ¾ cup; Cream cheese, softened - 1 (8 ounce) package; Unsalted butter, softened - ½ cup; Powdered sugar - 4 cups; Pomegranate seeds, for garnish - 4 cups

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Ingredients for - Johns Creek Chocolate Cupcakes

1. Flour - 1 cup

2. Unsweetened cocoa powder - ½ cup

3. Baking powder - ¾ teaspoon

4. Baking soda - ½ teaspoon

5. Salt - ¼ teaspoon

6. Unsalted butter, softened - ½ cup

7. Sugar - ¾ cup

8. Light brown sugar - ¼ cup

9. Eggs - 2 large

10. Vanilla extract - 1 teaspoon

11. Whole milk - ¾ cup

12. Cream cheese, softened - 1 (8 ounce) package

13. Unsalted butter, softened - ½ cup

14. Powdered sugar - 4 cups

15. Pomegranate seeds, for garnish - 4 cups

How to cook deliciously - Johns Creek Chocolate Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line one 12-cup muffin pan with paper liners.

2. Stage

Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.

3. Stage

Beat together butter, white sugar, and brown sugar in a large bowl with an electric mixer a medium speed until light and fluffy, about 90 seconds. Add eggs, one at a time, beating until just combined after each addition. Beat in vanilla.

4. Stage

Beat in flour mixture one-third at a time, alternating with 1/4 cup milk, on low speed until just combined. Fill each prepared muffin cup with 1/4 cup batter

5. Stage

Bake until a toothpick inserted in centers comes out clean, about 20 minutes. Cool in pan on a wire rack 5 minutes. Transfer to wire rack to cool completely, about 20 minutes.

6. Stage

Meanwhile, beat together cream cheese and butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 30 seconds. Reduce speed to low; add powdered sugar, 1 cup at a time, beating until frosting is smooth.

7. Stage

Fit a piping bag with a large star or round tip and fill with frosting. Pipe frosting onto cupcakes. Garnish with pomegranate arils. Serve immediately or store, chilled, in an airtight container up to 1 week.